bay scallops

Unknown

I bought some bay scallops at Sam's the other day. I have no idea what to do with them. Will someone provide a recipe for these things? I don't have a wok ring yet. Thanks, Tom

Unknown

Bajaton,
Think about what you might do with medium shrimp, but cook the scallops high and quick or you will have little white rubber balls for your meal.

fishlessman

Bajaton,
i havent made this in a while but i really like it, i need to go catch some haddock. use the strawberry zin, and if using wet packed scollops, reduce the sauce by more than half, the wet scollops will add lots of liquid when cooking[p]Bigbawb'seafood casserole
Submitted by: Bigbawb bkhwsky@mediaone.net [p]

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[p]Ingredients:
• ¾ lb fresh haddock,cod or scrod; bite size chunks
• ½ lb medium shrimp;tails removed
• ½ lb fresh scallops,sea or bay(if sea,then cut into quarters)
• 1½ Cup red wine(like riunite lambrusco or arbor mist strawberry zin.)
• ½ pt light cream or half and half
• 1 sleeve of RITZ crackers,crushed
• 4 or 5 tsp butter or margerine [p]
Preparation Directions:
• combine wine and cream in small saucepan and reduce to ½ its volume over medium heat,careful not to curdle the cream;stir frequently![p]
• pour thickened sauce over fish in casserole dish
• spread crushed crackers over entire surface,and place pats of butter on top of crackers [p]Cooking Directions:
• Fire up the egg and bake this INDIRECT at 300 degrees for about 40 minutes,or until fish is firm! [p]

Eggecutioner

Bajaton,[p]On Iron Chef America last night, the challenger John Besh, put a slit in the side of the scallop and inserted a sliver if andouille sausage for flavor. He then pan seared them. Which can easily be done on a griddle in the egg. This went on my list of things to try. My only concern is that the sausage wouldn't be cooked before the scalop was.[p]E

fishlessman

Eggecutioner,
i cooked some chourico this last weekend with shrimp on skewers and it came out good, the trick was to toss the uncut sausage in a pot of boiling water for about 5 minutes and then let it cool in a strainer. cut it into slices after it cools so you dont loose the grease and flavor. chourico is very similar to andoulle

Unknown

Bajaton,[p]Saute in EVOO, butter and garlic quickly on med-hi heat just a few minutes. These are really something that usually turn out better cooked off the egg. If you must cook on the grill, and you don't have a way to Wok them I would put them on skewers so you have better control of them. You don't want to try to flip them around individually.

Eggecutioner

fishlessman,[p]Good point, I remember that from your post last week.[p]On the attached site, they also offer suggest chorizo. I know that is easier to find for me, I might go that route. However, I want it to be smoked sausage.[p]E
[ul][li]http://www.foodsubs.com/MeatcureSausage.html[/ul]

usa doug

fishlessman,
Do you have a recipe/ingredients for bay scallops and shrimp pizza?[p]Thanks,
Doug[p]

thirdeye

<p />Bajaton,[p]I use a flat bottom pan and a little rub & just saute in oil & butter. Sometimes I will fry a half slice of bacon in the oil to flavor it. When I pull them off I give 'em a squeeze of lemon. If I use smoke it has always been alder.[p]These babies are easy to overcook and they contimue to cook for a bit when you take them off. Put three scallops (marked with a toothpick)in the pan one minute before you put in the rest. Let these be your control samples, testing them one at a time during the cook to monitor doneness so the main batch comes out perfect. [p][p]~thirdeye~

StumpBaby

Richard,[p]What's to say he doesn't have little white rubba balls for every meal regardless of what he cooks or how he done cooks it. My sista in law had a neck prollem..one of her disks was busted up but good..I don't know how...cuz she had no accidents or nuttin..I'm thinkin may her head is really really hevee and wants to go down a lot an so is squeezin her neckbones..I don't really no tho..an askin my brotha if his wifes hed is extra heavy duzn't seem rite..anyway my point is that they went in an took out a busted up disk an replaced it with a dead persons disk..so no matter what she cooks or how long she cooks it..she'll always have deads folks neckbones with her meal. It's amazin what they can do these days in the big cities. Now I'm not askin an I don't really wanna know....but if he's gotta really really heavy head an didn't catch it in time..and so gots little white rubba balls..it don't matter none to me..an I hope he enjoys his scallops..especially if he raps them in bacon or better yer proscuitto and grills them over a hot fire real quick like. and I hope he also doesn't forget to take off that little tough rubber thing on the side there...otherwise it'll be tuff no matter if he's got a really really heavy hed..little white rubba balls or nuttin and cooks his scallops rite anyhow...[p]StumpBaby

fishlessman

usa doug,
i have tried it and it tastes good, but it is a little sloppy. i just laid out the seafood, lite coating of fontina cheese and drizzled some garlic butter and oil on top. the scallops need to be dried in the fridge and they still are full of water, keep the side crust high when forming it to help keep everything from running off onto the stone. you dont want the butter to get under the crust as it will burn. i think i used herbs de province as a spice the one and only time i tried this. i think it would have been better to try it as a deep dish style pizza

BajaTom

Bajaton,
Thanks for the info. Tom

Unknown

We went diving yesterday and got a few rock scallops. I cooked them in butter and Tsunami Spin - and they were awesome!!